Laura Calder’s Bacon & Olive Aperitif Cake

Recently, I leafed through Laura Calder’s French Taste.

I deemed her too pretty, too perfect and her recipes too precious for me. I almost dismissed the whole thing, except she was captivating even on the page (I saw her on TV after having read the book, so I didn’t know she was enticing on screen as well). I was intrigued. And then my eyes fell on Bacon and Olive Aperitif Cake. Not a loaf, not bread, but a savory cake. With bacon to boot.

Well, Ms. Calder, I was wrong – you can never be too pretty and after reading your cookbook back to front, I found your recipes weren’t so precious after all. This cake is phenomenal. Thank you. This one’s going in my repertoire.  It’s not as pretty as yours, but it’s damn delicious.

Laura Calder’s Bacon & Olive Aperitif Cake

Ingredients

• 1-1/2 cups flour
• 1-1/2 tsps baking powder
• 1/2 teaspoon ground pepper
• 3 eggs, lightly beaten
• 1/2 cup plus 1 Tbsp butter, melted
• 2/3 cup olives, pitted and sliced
• 4 ounces bacon, about 4 slices, cut into lardoons and fried
• 1 cup Grated Gruyere cheese or grated Parmesan
• Pinch of salt, to taste
• 1 tablespoon chopped fresh rosemary (optional)

Directions

Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through. Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan. Slice, and serve with drinks.